So I have a box full of mangoes, all 12 large ones that I bought for $1 each. Now, I don’t know what to do with them because we just cannot finish eating them. It is just the beginning of the mango season and they aren’t very sweet.

I dug up one of my friend, Thomas’s banana cake recipe that I recall he’ll make a few times a week. I gather I’d modify the ingredients, change the way the batter is made and then re-combine it into a mango upside down cake. Yep, just needed to think out of the box a little. And here it is, my own mango upside down cake.  Not the prettiest, as I was just chopping up the mango. In future, I’d arrange them into pretty circles.

Mango Upside Down Cake

Mango Upside Down Cake



160g Butter at room temperature

100g Raw caster sugar

5 Egg yolks

1 tsp Vanilla essence


5 Egg Whites at room temperature

100g Raw caster sugar

Dry Ingredients

250g Self-raising flour

1 tsp Baking Powder

1 tsp Cinnamon Powder

1 tsp salt


1 Mango (deseeded and cut into anyway you like)

1 tablespoon Gula Melaka (or Coconut Sugar)

40g Butter


  1. Cream butter and sugar until light and fluffy, almost white.
  2. Add egg yolk one and a time, each time ensuring it is emulsified.
  3. Add vanilla essence.
  4. Meringue
  5. Beat egg whites with sugar to stiff peak.
  6. Dry ingredients
  7. Sift everything together.
  8. Topping
  9. Melt the gula melaka in the butter.
  10. Line a 8 inch round cake pan, and butter the sides.
  11. Arrange the mango on the bottom of the cake pan and sprinkle with gula melaka mixture.
  12. Combine
  13. Put a third of the flour and meringue into the cream and mix until just combine.
  14. Add another third and when combined, add the rest.
  15. Spoon over the mango topping.
  16. Bake at 160°C for 1 hour at a medium to low rack.
  17. Remove from oven and let it cool on a rack for 15 minutes before turning it upside down onto a serving plate.